A Crown for the Babes

A little late, but still close to the middle of November, here is my version of the beautiful Danish Crown challenge for the month brought to us by the talented Kitchen of the Month Cathy of Bread Experience. Having recently spent far too much time with onions for my onion dip appetizer, I went with a holiday version that is sweeter, with a filling that has dried fruits and nuts and no dairy.

This is a lovely dough although a little soft for holding the fillings in. The results are dramatic but easier to accomplish than you might think, so consider being a Buddy this month. Bake the bread (I'm including both the original challenge recipe and my variation) and send an email to Cathy. She'll include you in the round-up and send you a Buddy badge for your blog. Be sure to include a photo, too. Deadline is usually the 29th of the month.

Not interested in being a Buddy, but still want to make the recipe? Go for it! This would make a delightful bread for Thanksgiving. The savory version would be amazing with full flavored cheeses and the sweet version with anything from eggnog to hot tea.

Be sure to check out the gorgeous breads made by the other Babes who baked this month.

November challenge: Sourdough Savory Danish Crown

Adapted from Bread - The breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter

Makes: 1 Crown Loaf

Dough:

·        260 grams + 30 grams unbleached all-purpose flour + more for sprinkling

·        65 grams whole grain rye

·        1 tsp sea salt

·        3 Tbsp + 1 stick butter, softened

·        50 grams sourdough starter, recently fed, active (100% hydration)  or ¾-ounce fresh yeast *

·        ½ cup lukewarm water

·        ½ cup lukewarm milk (I used almond milk)

·        1 egg, lightly beaten or 2 ½ tsp / 8 grams ground flaxseed meal + 3 Tbsp / 40 grams water (whisk; allow to gelatinize)

Filling:

·        2 Tbsp oil

·        2 medium onions, finely chopped

·        ¾ cup fresh bread crumbs or ½ cup dried

·        ¼ cup ground almonds or almond meal

·        ½ cup freshly grated or dried Parmesan cheese

·        1 egg, lightly beaten, divided or ½ Tbsp. chia seeds + 1 ½ - 2 Tbsp water (stir; allow to gelatinize)

·        Salt and freshly ground black pepper, to taste

Topping:

·        1 Tbsp. sesame seeds (I used sunflower seeds)

·        1 Tbsp. freshly ground Parmesan (I used dried)

·        ½ beaten egg from above or 1 tsp. corn starch + enough water to make thin glaze

Using yeast instead of sourdough:

If you choose to use yeast instead of sourdough, reduce the proofing time to about 1 hour for the bulk ferment in the bowl and 30 minutes for the final ferment. You may also need to reduce the milk/water mixture to a scant cup.

Directions:

In a large bowl, whisk together the flours and salt.  Rub in the 3 tablespoons of butter.

In a separate bowl, mix together the sourdough and milk/water mixture using a Danish dough whisk or wooden spoon. 

Add the wet ingredients to the dry ingredients and mix using a Danish dough whisk or wooden spoon or spatula until thoroughly combined.  Switch to a bowl scraper if necessary. 

Cover the bowl and allow the dough to autolyse (rest) for 20 – 30 minutes before adding additional flour. 

After the autolyse, add 30 grams of flour, if necessary.  The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.

Let the dough proof for about 4-6 hours at room temperature. Stretch and fold the dough every 45 minutes for the first 2.25 hours.  To perform the stretch and fold, remove the dough to a work surface sprinkled with flour, and stretch and fold the dough onto itself from all corners.  Do this 3 times.

The dough can probably be rolled and baked at this point, but I found it benefited from a cold ferment in the refrigerator.  I would let it cold ferment for a few hours at least.

After letting the dough proof at room temperature for about 4.25 hours, I covered the bowl tightly and placed it in the refrigerator.  About 44 hours later, I continued with the process (almost 2 days).

Remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.

Roll out into an oblong about ½-inch thick.  Dot half (½ stick) of the remaining butter over the top two-thirds of the rolled dough.  Fold the bottom third up and the top third down, and then seal the edges. Turn the dough 90 degrees and repeat the process with the remaining ½ stick of butter.  Fold and seal the dough as before.  Cover the dough with plastic wrap, bees wrap, or a kitchen towel; let it rest for 15 minutes.

Turn the dough another 90 degrees.  Then roll and fold it as before without adding any butter.  Repeat the turn/fold process once more.  Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour. Place in the refrigerator for 30 minutes.

In the meantime, prepare the onions. Heat the oil over medium-high heat and cook the onions for 10 minutes until soft and golden.  Remove the pan from the heat and stir in the bread crumbs, almonds, Parmesan, salt and pepper.

Add half the beaten egg, if using, or all of the gelatinized chia seeds to the onion/bread crumb mixture and bind together.

Roll the dough on a floured surface into a rectangle measuring 22x9 inches.  Spread the filling over the dough to within ¾ inch of the edges. Roll up like a Swiss roll from one of the long sides.  Cut the dough in half lengthwise using a sharp knife.  Braid the logs together with the cut sides up and shape into a ring. 

Place on a parchment-lined baking sheet and cover with plastic wrap or bees wrap and let rise for 1-2 hours, depending on the temperature in your kitchen. 

It was a little tricky braiding the two dough pieces so it might be helpful to place the cut logs in the refrigerator a little while before braiding them and forming the ring.

Preheat the oven to 400F.

Brush the remaining beaten egg or the cornstarch wash over the dough.  Sprinkle with sesame seeds (or the seeds of your choice) and Parmesan cheese. 

Bake for 40-50 minutes or until golden.  Transfer the loaf to a wire rack to cool.  Cut into slices.

Elle's version: Fruit and Nut Danish Crown

Adapted from Bread - The breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter

Makes: 1 Crown Loaf

Dough:

·        260 grams + 30 grams unbleached all-purpose flour + more for sprinkling

·        65 grams whole grain wheat flour

·        1 tsp sea salt

·        3 Tbsp + 1 stick non-dairy margarine, softened

·     1/4 oz dry yeast 

·        ½ cup lukewarm water

·        ½ cup lukewarm milk (I used soy creamer)

·       

Filling:

½ Tbsp lemon zest
½ teaspoon cake spice or your favorite spice mixture

½ cup brown sugar

½ cup non-dairy margarine

·       ½ cup pecans, finely chopped

      ½ cup chopped dates & 2 tablespoons rum
      ½ cup mixed candied fruits (fruit cake mix)

Topping:

·        1 Tbsp. sunflower seeds

·        beaten egg 

Using yeast instead of sourdough:

 To use yeast instead of sourdough, reduce the proofing time to about 1 hour for the bulk ferment in the bowl and 30 minutes for the final ferment. You may also need to reduce the milk/water mixture to a scant cup.

Directions:

In a large bowl, whisk together the flours and salt.  Rub in the 3 tablespoons of non-dairy margarine.

In a separate bowl, mix together the dry yeast and milk/water mixture using a Danish dough whisk or wooden spoon. 

Add the wet ingredients to the dry ingredients and mix using a Danish dough whisk or wooden spoon or spatula until thoroughly combined.  Switch to a bowl scraper if necessary. 

Cover the bowl and allow the dough to autolyse (rest) for 20 – 30 minutes before adding additional flour. 

After the autolyse, add 30 grams of flour, if necessary.  The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.

Let the dough proof for about 1 hour at room temperature. Stretch and fold the dough every 15 minutes. To perform the stretch and fold, remove the dough to a work surface sprinkled with flour, and stretch and fold the dough onto itself from all corners.  Do this 3 times.

The dough can probably be rolled and baked at this point, but I found it benefited from a cold ferment in the refrigerator.  I would let it cold ferment for a few hours at least. I fermented mine overnight. That's when I also marinated the dates in the rum in a mug.

Remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.

Roll out into an oblong about ½-inch thick.  Dot half (½ stick) of the remaining non-dairy margarine (in the dough section) over the top two-thirds of the rolled dough.  Fold the bottom third up and the top third down, and then seal the edges. Turn the dough 90 degrees and repeat the process with the remaining ½ stick of butter.  Fold and seal the dough as before.  Cover the dough with plastic wrap, bees wrap, or a kitchen towel; let it rest for 15 minutes. (I chilled mine 30 minutes at this point because the day was very warm.)

Turn the dough another 90 degrees.  Then roll and fold it as before without adding any non-dairy margarine.  Repeat the turn/fold process once more.  Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour. Place in the refrigerator for 30 minutes.

In the meantime, prepare the filling. Stir together in a small bowl combine the zest, cake spice and brown sugar. Drain the date/rum mixture, discarding the liquid.

Roll the dough on a floured surface into a rectangle measuring 22x9 inches.  Spread the butter mixture over the dough to within an inch of the edges. Sprinkle butter evenly with the brown sugar mixture, then scatter evenly the chopped pecans. Then scatter the candied fruit mixture over the dough to within ¾ inch of the edges. Roll up like a Swiss roll from one of the long sides.  Cut the dough in half lengthwise using a sharp knife.  Braid the logs together with the cut sides up and shape into a ring. 

Place on a parchment-lined baking sheet and cover with plastic wrap or bees wrap and let rise for 1-2 hours, depending on the temperature in your kitchen. 

It was a little tricky braiding the two dough pieces so it might be helpful to place the cut logs in the refrigerator a little while before braiding them and forming the ring. This is a soft dough, so a fair amount of filling fell out, but I probably overfilled it anyway.

Preheat the oven to 400F.

Brush the remaining beaten egg  over the dough.  Sprinkle with sunflower seeds.  

Bake for 40-50 minutes or until golden.  Transfer the loaf to a wire rack to cool.  Cut into slices.